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Originally Posted by ainjel
I'm used to using Barilla for all my pasta. It's Italian also but there happens to be a plant about an hour north of me so it's always available in all of the grocery stores here.
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And I thought Barilla was an imported pasta. Several years ago, I think, Mueller or San Georgia went after them for dumping their pasta on the US market. I didn't follow this story so maybe the solution was to build a plant in the US and just compete fairly.
Suppose if they import the semolina flour, they can make good authentic Italian pasta in the US.